THE FLAVORS AND COLORS OF THIS DISH ARE SO RICH AND VIBRANT, IT’S LIKE A CULINARY PAINTING. IF YOU’RE ENTERTAINING, IT LOOKS VERY IMPRESSIVE.
The best thing about this recipe is that once you make the marinade, all the ingredients go into one pan and cook together. If you’re planning a big dinner party, any dish-in-1 is a god-send. This is no exception.
You can’t substitute the chipotle chillis. They add the essential smoky spiciness to the chicken. If you can’t find them at your local supermarket, order them online.
This is another classic from my favorite food gurus at Ottolenghi. Here’s their recipe. My version is a bit simpler.
HERE’S MY TAKE:
- 2 medium red peppers
- 1½ tsp ground cinnamon
- 4 chipotle chillies, soaked in boiling water for 30 minutes, drained, seeds and stalks removed
- 2 cloves garlic, peeled and crushed
- 2½ tbsp white-wine vinegar
- 2½ tsp soft brown sugar
- 1 cup olive oil
- Salt and black pepper
- 8 pieces of chicken (drumsticks and thighs), skin-on
- 2 tsp dark chocolate, roughly chopped
- 4 medium potatoes, peeled and halved
- 2 medium sweet potatoes, roughly cut into wedges
- 2 medium red onions, peeled and quartered
- Big handful of coriander/cilantro leaves (tear them up roughly with your hands; you can leave the stalks on)
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.
- Heat the oven to 200C/390F.
- Put the peppers on a baking tray and roast for 30-40 minutes, or until the skin has blackened. Transfer to a bowl, cover with cling-film and set aside.
- Once cool enough to handle, peel the peppers, and discard the skins, seeds and stalks. Put the pepper flesh in a blender or food processor.
- Add the chipotle chilli, garlic, cinnamon, vinegar, sugar, a few tablespoons of oil, and a big pinch of salt. Blitz until smooth. If the mixture is too thick, add a bit of water.
- Add the chocolate to the mixture and blitz again. Taste and adjust the seasoning. **If you find it too spicy, add a bit of yogurt to the mixture.
- Place the chicken pieces on a roasting tray. Pour the marinade all over the chicken.
- Put the potatoes and onions in a bowl. Toss them with a bit of olive oil, salt and pepper. Pour the vegetables around the chicken.
- Put the roasting tray in the oven for 1-2 hours, depending on how much chicken and veg you have. Make sure it’s all cooked through.
- Just before you take the chicken out, put the oven on grill/broil for a few minutes to brown the top of the chicken.
- When the chicken is done, sprinkle coriander/cilantro on top and serve.
I TEND TO GO WITH LOUNGEY DURING DINNER PARTIES. I GET A LOT OF MY MUSIC FROM THE MUSIC BLOGGING SITE HYPE MACHINE.
These are on my current list. The first is from Austrian producer Satchmode.
This is the latest track from British Duo Psychemagik.
And finally a bit of Hip Hop, a smooth remix of a B.I.G. tune.